New York got the first scoop, but L.A. is now getting its own sweet version of the Museum of Ice Cream.

And when it opens here on April 22, people can dip into a sprinkle pool, check out a melted popsicle jungle and of course enjoy scoops of ice cream.

“Really the Museum of Ice Cream is this combination of museum, a theatrical experience, ice cream shop and kind of a wild discovery world,” said Manish Vora, who co-founded the pop-up art and food installation with fellow New York ice cream enthusiast Maryellis Bunn.

The L.A. version of the museum, which will mix 10 interactive ice-cream inspired installations with curated ice cream tastings, opens in the Arts District Saturday and runs through May 29.

“We’re combining all the different elements of ice cream,” Vora said.

And if the New York version is any indication, this cool experience will be one hot ticket.

The original Ice Cream Museum opened in New York last summer and sold-out its month-long 30,000-ticket run in five days and had a waiting list of more than 200,000 people.

The New York version included things like an ice cream cone room, an ice cream sandwich swing, a chocolate room with a chocolate fountain and the main attraction, a swimming pool full of colorful rainbow sprinkles, although they’re not real edible sprinkles.

The L.A version will be four times bigger than the New York version and according to museum officials it will have be made up of mostly completely new installations.

But they are being tight-lipped about the details for the L.A. museum, only offering hints of a few highlights like a “banana split” area made up of 10,000 “bananas”, a mint “grow house,” a room dedicated to California and the sprinkle pool.

“We don’t really give a lot of details, because a lot of the fun is discovering,” Vora said.

Of course, eating ice cream will also be part of the experience since the museum will include a rotating “scoop of the week” from various ice cream companies like Salt & Straw and Coolhaus.

“I think it’s great that this is bringing such an awareness of what’s happening now in the ice cream world and in L.A.,” said Natasha Case, CEO and co-founder of the L.A.-based Coolhaus.

For Salt & Straw co-founder and ice cream maker Tyler Malek, being part of the museum is pretty much a dream come true.

“When I heard about it in New York, it was my number one dream to go, but I didn’t make it,” said Malek, who makes his own ice cream from his Boyle Heights kitchen.

“For me there’s so much about ice cream that’s just magical,” he said. “It feels like they’re really trying to capture that in a really cool visual way. They’re capturing it with so many different senses.”